This warming soup inspires hardy winter greens with rich flavor. The recipe was given to us by Louisiana-based L.H. Hayward & Co., which recommends using Camellia brand beans. However, other dried garbanzo beans will work just as well. Serve with homemade cornbread, or add sausage for a rounded meal.
Serves 10 to 12
1 pound Camellia brand dried garbanzo beans
2 tablespoons fat, butter, or olive oil
2 cups onion, chopped
3 cloves garlic
8 cups broth
1/4 teaspoon red pepper flakes
3 cups chopped greens (either kale, collards, spinach, swiss chard, or cabbage)
2 tablespoons vinegar (red wine, cider, white balsamic, etc)
1 teaspoon salt
1/4 teaspoon pepper
- Rinse and sort peas.
- In a large dutch oven over medium-high heat, heat your choice of oil, butter, or fat.
- Add chopped onion and sauté for approximately three minutes. Add garlic and cook for an additional minute.
- Add broth, beans, and red pepper flakes, and bring to a boil. Reduce heat, and cover and simmer until beans are tender, adding more broth or water as needed.
- Stir in greens, vinegar, salt, and pepper. Cook until greens are wilted (1 minute for spinach, up to 20 for collards or chard).
- Recipe courtesy of L.H. Hayward & Co.